Primavera Pizza

This delicious recipe can be found in Pampered Chef's Spring/Summer 1998 Season's Best Recipe Collection. I made this often at shows that season and it was always a hit! It is a wonderful vegetarian option. I must admit that although David and Jacob both said it was good when I served it for dinner tonight, the lure of the alternative pizzas that I created tonight included Italian sausage and pepperoni so I have some leftovers for lunch tomorrow. :-) Try it for a refreshing change or to serve on your next pizza buffet. Cut into small squares for a nice appetizer. -Claire

1 package (10 oz.) refrigerated pizza crust (I prefer using the pizza crust mixes that you find in pouches where you just add water and toss with oil instead-store brand, Betty Crocker or Martha White all work great!)

Olive Oil
1 garlic clove, pressed
1 ounce (1/4 cup) fresh Parmesan cheese, grated (PLEASE do NOT substitute with the powdery junk!)
1 cup (4 ounces) fresh whole mushrooms, sliced
1 cup broccoli, coarsely chopped
1/2 cup red or green bell pepper, chopped (red looks prettier! :-)
1/4 cup red onion, chopped
1 teaspoon dried basil leaves or 1 tablespoon fresh basil leaves, snipped
2 cups (8 ounces) shredded mozzarella cheese

Preheat oven to 425 degrees F. Using lightly floured Dough & Pizza Roller, roll pizza crust on 12" x 15" Rectangle Baking Stone to within 1" of edge of Baking Stone. (A Baking Stone is a key to the success of ANY pizza!). Lightly spray top of dough with olive oil using Kitchen Spritzer (or brush lightly with olive oil using a pastry brush). Press garlic over dough using Garlic Press, spread evenly with Skinny Scraper. Using Deluxe Cheese Grater, grate Parmesan cheese evenly over crust. Slice mushrooms using Egg Slicer Plus. Using food chopper, coarsely chop broccoli, bell pepper and onion. Layer vegetables evenly over Parmesan cheese. Sprinkle with basil. Top with mozzarella cheese. Bake 15-18 minutes or until crust is deep golden brown. Cut with Pizza Cutter; serve warm using Mini-Serving Spatula.

Yield: 8 servings

Approximately 200 calories and 7 grams of fat per serving